Pork Carnitas with Pineapple Mango Salsa

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Are you ready for these ridiculously mouthwatering pork carnitas with pineapple mango salsa?! Grab a tortilla, pile up some of this melt-in-your-mouth caramelized shredded pork, a smear of sour cream, tangy fruit salsa, and let’s get the party (in your mouth) started!

How will you be celebrating Cinco de Mayo? Maybe cut a little loose and enjoy a margarita, paloma or michelada? Or dig in and indulge in a big plate of nachos piled with guac and cheese on top of salty tortilla chips?

Is your mouth watering yet? Well, it’s about to when I tell you about these pork carnitas with pineapple mango salsa! The pork is super tender, with crispy edges and the homemade salsa is sweet and bright. Your kitchen will smell outrageous as the pork roasts and I dare you not to sneak in a few bites as you shred the pork. 

Okay so these carnitas do take a little pre-planning. They take a good two hours start to finish, but rest assured most of that is hands-free time. Which, lucky you, leaves your hands plenty of time to squeeze limes for those margaritas.

And while you’re busy squeezing, those chunks of pork shoulder are roasting into melt-in-your-mouth goodness. Once the pork pulls apart with ease, I recommend shredding the pork and then popping it back in the oven to get all crispy and caramelized. Oh. My. God.

Because the pork has so much texture and flavor, I like to keep the toppings simple. A fresh, bright fruit salsa, a smear of sour cream, and if you like the heat (like me) a few slices of jalapeño. I throw the corn tortillas right over the flame on the gas stove to get a little char, then load them up and dig in.

Enough talk!

Let’s make Pork Carnitas with Pineapple Mango Salsa

1. Season the pork generously and sear in a dutch oven, taking care not to over-crowd the pan.
2. Keep turning the pork so it is well browned on all sides. Reduce the heat if necessary so the bottom doesn’t burn.
3. Remove the pork to a plate and drain off the fat, except for 1 tablespoon. Add the onion to the pot and cook until golden.
4. Add the garlic and cook a few minutes more.
5. Mix in the seasonings toast for a minute or two. 
6. Add the vinegar and stock and stir up all those brown bits from the bottom of the pan. Add the pork back to the pot. Bring to a boil, then cover and pop it in the oven.

7. Turn the pork occasionally as it roasts, adding water to the pan if it gets too dry. Remove from the oven when the pork easily pulls apart.
8. Shred the pork and return the pot to the oven, uncovered, to caramelize. 
9. While the pork roasts, make the salsa. Combine all the ingredients in a bowl.
10. Toss well, cover and refrigerate until ready to serve.

Tips for success

• Cut the pork into roughly the same size chunks so they cook evenly. 
• Don’t crowd the pan when browning the pork. If the pan is crowded the pork will steam and not brown.
• Watch your heat when browning the pork. You don’t want the bottom to scorch and burn.
• All those gorgeous brown bits on the bottom of the pan mean flavor! Scrape them up when you deglaze with the vinegar and stock.
• Turn the pork as it roasts and add water or stock if it gets too dry. Again, you’re looking for moist, succulent pork and you don’t want the bottom to scorch.
• Make sure you select a ripe mango for the salsa for optimal flavor and texture!

More Mexican Favorites

• Mexican Mule
• Margarita Chicken Tacos
• Carne Asada Tacos
• Favorite Guacamole
• Mango Shrub Margarita
• Roasted Tomatillo Salsa

5 from 1 vote

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Pork Carnitas with Pineapple Mango Salsa

Prep Time

20 mins

Cook Time

2 hrs

Total Time

2 hrs 20 mins

 

Are you ready for these ridiculously mouthwatering pork carnitas with pineapple mango salsa?! Grab a tortilla, pile up some of this melt-in-your-mouth caramelized shredded pork, a smear of sour cream, tangy fruit salsa, and let's get the party (in your mouth) started!

Course: Main Dish

Cuisine: Mexican

Keyword: pork carnitas

Servings: 6 Servings

Calories: 514 kcal

Author: Cathy Roma | What Should I Make For...

Ingredients

Pork Carnitas

• 2 Tbsp canola or vegetable oil
• 3 1/2 - 4 lbs boneless pork shoulder, cut into about 10 pieces
• 1 Tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 Tbsp chili powder
• 1 Tbsp dried oregano
• 2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 Tbsp white wine vinegar
• 2 1/2 cups chicken stock

Pineapple Mango Salsa

• 1 mango (ripe), cored, peeled, and diced small
• 1 cup fresh pineapple, diced small
• 2 scallions, thinly sliced
• 1 tsp lime zest
• 1 Tbsp fresh lime juice
• 1/4 tsp kosher salt

To Serve

• corn tortillas, warmed over a flame or in the microwave
• sour cream
• fresh cilantro, chopped or torn
• sliced jalapeños

Instructions

Pork Carnitas

1. Preheat the oven to 400 degrees. In a large heavy bottomed pot or dutch oven (I like an enameled dutch oven) heat the oil until hot, but not smoking.

2. Season the pork well with salt and pepper and add the pieces of pork shoulder to the pot (do this in two batches if necessary so as not to overcrowd the pan) and brown well on all sides, about 30 mins.
3. Remove the pork to a plate and drain off all the fat except for 1 Tbsp.
4. Return the pot to the burner and reduce the heat to medium. Add the onion and sauté 3-4 mins .
5. Add the garlic and sauté about 2-3 mins more.
6. Add the chili powder, oregano, cumin and cinnamon and toast the spices until fragrant, 1-2 mins.

7. Add the vinegar and stock and stir well. Stir up all of the brown bits on the bottom of the pan. Return the pork to the pot and arrange in a single layer. The meat should be about 2/3 submerged. Add a little more stock if necessary.

8. Increase the heat to high and bring to a boil, uncovered. Then put the pot into the oven and roast for about an hour, turning the pork occasionally. Add a little water to the pan if it becomes too dry.

9. Once the pork is very tender and pulls apart easily, remove the pan from the oven and shred it with two forks. Return the pan to oven and roast until the pork carmelizes and the ends become browned and crunchy, 15 – 30 mins.

Pineapple Mango Salsa

1. While the pork roasts, make the salsa. Combine all the ingredients in a medium bowl and toss together. 

2. Store the salsa covered in the refrigerator until ready to serve.

To Serve

1. Warm the tortillas and scoop some of the shredded pork onto a tortilla. Serve with a dollop of sour cream, pineapple mango salsa, chopped cilantro, and jalapeño slices if desired.

Recipe Notes

• Cut the pork into roughly the same size chunks so they cook evenly. 
• Don't crowd the pan when browning the pork. If the pan is crowded the pork will steam and not brown.
• Watch your heat when browning the pork. You don't want the bottom to scorch and burn.
• All those gorgeous brown bits on the bottom of the pan mean flavor! Scrape them up when you deglaze with the vinegar and stock.
• Turn the pork as it roasts and add water or stock if it gets too dry. Again, you're looking for moist, succulent pork and you don't want the bottom to scorch.
• Make sure you select a ripe mango for the salsa for optimal flavor and texture!

Nutrition Facts

Pork Carnitas with Pineapple Mango Salsa

Amount Per Serving

Calories 514 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g25%

Cholesterol 184mg61%

Sodium 1591mg69%

Potassium 1418mg41%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 9g10%

Protein 71g142%

Vitamin A 770IU15%

Vitamin C 26.8mg32%

Calcium 68mg7%

Iron 4.2mg23%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in May 2017 but was republished with tips and step by step photos in April 2019.